COLLARD GREEN ROLL - UPS

Saute (spray of Oil) until  tender:           

• 6 ½ ounces of Peppers (red, green, yellow)
• 10 ounces of Onion ( 1 large)
• 2 1/4 ounces of Celery (½ stalks)
• 4 to 10 cloves of Garlic

Stir in:                                      

• 10 ounces of finely chopped  Mushrooms (Mixture of Shittake and Portabello)
• ½ cup of Red Wine
• 1 tble of Soy Sauce
• 2 tble of fresh Lemon Juice
• ½ tsp each of Parsley, Thyme, Dill, Marjoram (or any dried       herb mixture you like)
• Pinch of Pepper (Red)
• 1 cup of Brown Rice (cooked)

Remove from Heat.

Collard Green preparation:

Remove the thickest part of the stem from 10 large washed Collard Green leaves.   Place the leaves  into  a pot of boiling water and blanch  for  3/4 minutes. Remove, dry and flatten leaves on to paper towel (keep them separate).           

Pre Heat Oven: 350 degrees.

Pan preparation:   Make a bed of ½ inch sliced onions in a shallow oven ready pan with cover (or use aluminum foil ).

Roll up preparation: Place ½ cup of Mushroom mixture on upper portion of each collard green leaf -  Fold and roll up. Place each roll up  (seam side down) on the bed of slice onions.

 16 ounces of Tomato Sauce: Pour 16 ounces of Tomato sauce (your favorite) over roll ups, cover pan (aluminum foil or top) and place pan in the preheated oven.   Bake for 30/35  minutes.

Enjoy the Collard Greens Roll ups with a side of salad, pasta or by themselves!